Nigella 3

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Mexican Scrambled Eggs. Spaghetti With Marmite. SAFFRON SCENTED CHICKEN PILAF. Moonblush Tomatoes. Breakfast Bruschetta. Nigella's Recipes. Everyone seems to have a very strong opinion as to what should or should not go into a Salade Nicoise, so let me tell you from the outset, I have no desire to join the fray.

I put in what I have at home from, broadly, the accepted canon, but not necessarily everything the purists would. Since the tomatoes we get mostly don't have a lot of flavour, I tend to use those tubs of "sunblush" tomatoes, and their intense, flavourful acidity works well here. I am a great believer in keeping these on hand. Otherwise, speed being of the essence, the only real deviation is that I use croutons (some high - end baked ones from a packet will do) rather than boil potatoes and then have to wait for them to cool. Read more As featured in. Tequila and Lime Chicken. Vodka Marinated Steak. Chicken Schnitzel With Bacon and White Wine.

Egyptian Tomato Salad. Chicken Traybake With Bitter Orange and Fennel. I don’t think I could say how often I’ve made this since settling into my new kitchen.

Not that I’m ashamed of being repetitive – I find that comforting – but I’ve simply cooked it too often to count. This, as it cooks, fills your kitchen with its gentle anise and citrus scent, working as well in midwinter with in-season Seville oranges as it does in summer with eating oranges, their sweetness soured by lemon. I always get the chicken in its marinade a day ahead, but if you don’t have time, an hour would be fine (out of the fridge, but in a cool place) so long as you start off with good chicken.

What I do is take the tomatoes out into the garden, uncut, on a flat plate or two, for an hour before I want to make the salad: it takes any chill off them and makes them taste somehow more tomatoey. Cherry tomatoes perhaps sound new-fangled rather than old-fashioned, but I'm coming to that.
Slow Roast Pork Belly. There are a few meals I can say I'm making that will make my children excited (or pretend to be), and this is one of them. Alongside there must be Pie Insides (which is what my daughter has always called leeks in white sauce) and for ultimate gratification, roast potatoes although I usually use goose fat for roast potatoes, I feel the pork belly allows, indeed encourages, the substitution of lard.
Squid Spaghetti.

Nigella's Recipes. Pasta With Anchovy Sauce. I have a feeling that this is another recipe with a del Conte derivation, although I have cooked it so often over the years, I can't now remember what I've added to it and when.

I know that people feel very strongly about anchovies, but this is guaranteed - as much as one can guarantee anything - to overcome the most squealing of prejudices. Do not think of that salty dried-up thing that curls up and dies on top of cheap takeaway pizzas: the anchovies here are mellow and, with the soft-cooked onions, have a savoury but honeyed intensity - not strong, just deep-toned and harmonious. To be on the safe side, you could just serve this as 'pasta in Venetian sauce', failing to mention the anchovy element. Read more As featured in. Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar. Steak Slice With Lemon and Thyme. Nigella's Recipes. One Pan Sage and Onion Chicken and Sausage. Crunchy Salad With Hot and Sour Dressing. Lamb Ribs With Nigella and Cumin Seeds. Stop what you’re doing: I bring you important news.

Lamb ribs, almost unknown in Britain, are one of the most delicious ways of eating lamb, and certainly the least expensive. Not that they taste bargain-basement: everyone who’s eaten these has said they’re the best spare ribs they’ve ever had. I like to keep the flavour of the meat to the fore, so don’t coat them in a glaze, but give them the scantest covering before they go into the oven. And while it might seem unnecessary to use oil, it does help the spices to stick and the ribs to crisp; anyway, so much of the fat drips off into the pan under the rack.
Quick Calamari With Garlic Mayonnaise. Nigella's Recipes.

Nigella's Recipes. Salmon, Avocado, Watercress and Pumpkin Seed Salad. Moonblush Tomatoes. Creamy Potato Gratin. Chicken Teriyaki. Chicken Teriyaki. Chicken With Spring Onions, Chilli and Greek Yogurt. Mirin Glazed Salmon. Spinach With Pinenuts and Sultanas. Pumpkin and Goat's Cheese Lasagne. Tequila and Lime Chicken. Kedgeree Risotto. This is a strange hybrid of a recipe: kedgeree cooked as if it were a risotto, that is to say Anglo-Indian influence, Italian method. I admit, however, that Italians may look askance at this recipe: after all, it calls on spices entirely alien to the Italian kitchen. But the cumin, coriander and turmeric are there to evoke that great dish of the Anglo-Indian empire, kedgeree, in which smoked fish, rice and spices are bound together. As a risotto, though, it is better: you get the sticky toothsomeness that comforts with every mouthful.

Just one bossy proviso: add no grated Parmesan to this risotto. Italians never grate cheese on fish pastas or fishy risottos and even if this dish is not strictly speaking Italian, their strictures still hold good. Read more As featured in. Broccoli and Stilton Soup. Homemade Takeaways by Rob Allison. Sake Steak and Rice. For gluten free: use gluten free Dijon mustard instead of English mustard and tamari instead of soy sauce.

Check also that the Worcestershire sauce is suitable as some brands contain malt vinegar (made with barley). The real thing to take from this, too, is the cooking method. This easily translates to bigger cuts as in my quick-cook longrested fillet: when I've got people coming round and I'm not sure exactly when we'll be eating, I cook a large contrefilet or fillet of beef - about 2.25kg / 5lb for eight, or ten if you're a good carver. This is expensive but easy.

Heat the oven to gas mark 10/250°C/480°F and sit the naked joint - no fat encasing it and no larding - on a foil-lined tray.
Linguine With Lemon, Garlic and Thyme Mushrooms. This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon.

Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds. Duck Breasts With Pomegranate and Mint. Scallops and Chorizo. Spiced and Fried Haddock With Broccoli Puree. This recipe could hardly be easier, and requires no complication, nor any effort to keep it simple. Good fish, lightly dredged in spiced flour then flash-fried, is an old-fashioned pleasure, and one to be savoured. Here I use gluten-free flour in preference to regular plain flour to coat the fish.
Sicilian Pasta With Tomatoes, Garlic & Almonds. Ragu Alla Bolognese. Mexican Scrambled Eggs. Steak Slice With Lemon and Thyme. Linguine With Chilli, Crab and Watercress. You know, I'd eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before I realised it was, give or take, the River Cafe's recipe - by which I mean to say that although the amounts and full list of ingredients vary, it is an English seaside version of their fabulous original.

I suppose that's how you know something's become a classic: it just seeps its way into the culinary language. Crab is, I think, hugely underrated - so much better than lobster, and much cheaper. You can use frozen crab meat for this, but it's best to get a fishmonger to cook and pick out the meat for you. Read more As featured in. Cauliflower, Garlic and Turmeric Soup. Croque Monsieur Bake. Spanish Chicken With Chorizo and Potatoes. Nigella's Recipes. Nigella's Recipes. Top 3 Winter Salads. Eggs in Purgatory. Butternut Squash With Pecans and Blue Cheese. Chestnut and Pancetta Salad. Turkey and Glass Noodle Salad. Roast Stuffed Pumpkin With Gingery Tomato Sauce. There is something so magnificent about a whole pumpkin stuffed with jewelled rice, that it doesn’t really need too many side dishes to detract: its starchy interior means you can forgo potatoes or the orzotto; and the vibrant sauce precludes the need for a pile-up of condiments.

Obviously all pumpkins come in different sizes, and if yours is radically smaller (unlikely, I’d think, to be much bigger and still edible), here is an easy way to work out how much rice you need to stuff it: once you’ve sliced a “lid” off the top of your pumpkin and taken all the seeds out, put a freezer bag in the hollowed-out cavity.

Now fill it with enough rice to come halfway up the cavity. Tip the rice into a measuring jug to see how much you’ve got, and simply use double the amount of stock to rice. If you’re boosting rice quantities, augment the other ingredients accordingly. Read more As featured in. Warm Spiced Cauliflower and Chickpea Salad With Pomegranate Seeds. Mexican Chicken or Turkey Salad With Tomato and Black Bean Salsa. Sweet Potato Macaroni Cheese. Pasta With Anchovy Sauce. Aromatic Lamb Shank Stew. Soba Noodles With Sesame Seeds. Asian-Spiced Kedgeree. Keralan Fish Curry. Roast Stuffed Pumpkin With Gingery Tomato Sauce. Pork Steak With Port and Figs. Pasta With Ham, Peas and Cream.